1.
Rinse beans. In a large saucepan or Dutch oven combine beans and enough water to cover. Bring to boiling. Boil, uncovered, for 10 minutes. Drain and rinse beans. Place in a 4- or 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric, and salt.

2.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.